Roasted Pepper Dip

Name: Roasted Pepper Dip
Yield: 6 servings
Ingredients: 1 aubergine; 3 red peppers; 1 garlic clove; 2 tbsp Natural yoghurt; 1 tbsp Freshly Squeezed lemon juice; ½ tbsp olive oil; ½ tsp coarse salt; 1 pinch Freshly pepper; 200 g white cheese blocks; 75 g Pitted Black olives; 5 g Finely Chopped fresh parsley

Seasoned dip made of baked aubergines and peppers, sprinkled with cheese and olives. Great for salad, bread, snacks or meat.

Ingredients

1 Aubergine
3 Red peppers
1 Garlic clove
2 tbsp Natural yoghurt
1 tbsp Freshly Squeezed lemon juice
½ tbsp Olive oil
½ tsp Coarse salt
1 pinch Freshly pepper
200 g White cheese blocks
75 g Pitted Black olives

Garnish

5 g Finely Chopped fresh parsley

Instructions

Step 1

Prick the aubergine with a fork and place it in the middle of the oven on a baking sheet - until soft.

Step 2

Cut the peppers, remove the seeds and stem and cut into quarters. Place them with the skin side up on a baking sheet with aluminum foil and grill them at the top of the oven. Let them cool under a tea towel.

Step 3

Halve the aubergine and scrape the meat into a bowl. Mash it roughly with a fork. Remove the skin of the baked peppers. Blend the peppers with a stick blender. Mix the two kinds of mash and add garlic, yogurt, lemon juice, oil, salt and pepper. Taste.

Step 4

Crumble the cheese, chop the black olives and mix it together. Arrange the roasted red pepper dip on a flat dish and sprinkle the cheese mixture on. Decorate with parsley.